Mel and Mal's Salmon with Asparagus and Herbs in the Halogen

Ingredients
  • 4 tbsp olive oil
  • 4 salmon fillets
  • 2 cloves garlic
  • 1 large shallot peeled and thinly sliced
  • 8 sugar snap peas halved lengthways
  • 6 stems of asparagus
  • 1tbsp chopped flat leaf parsley
  • Salt and pepper

This is a delicious and nutritious dish and if you are calorie counting, perfect for you! It is done so quickly, you will just have enough time to open a nice bottle of cold white wine while you are waiting!

A silicone papillote or steamer case is a great piece of equipment but failing that, make a "parcel" out of foil. Simply place the ingredients in the centre and loosely seal the foil so that the fish steams inside.

Serves : 4        Prep/Cooking Time : 20 minutes

Tip : You can use this same method for pretty much any fish.

Instructions

Prepare and Serve in 2 easy steps

Tear off 4 pieces of foil and lay them flat.

Place each of the 4 fish fillets onto the foil sheets and sprinkle the garlic and shallots and the remaining ingredients over the fish, drizzle with olive oil and finally season with salt and pepper.

Loosely seal the foil around each one and place the parcels directly onto the bottom rack of the halogen oven.

Set the temperature to 190°C and the timer to 5 minutes. As halogens have different wattages, I would suggest after the cooking time has elapsed, open one parcel and just check that the fish is cooked. It should be firm and not transparent. If it needs a bit longer, turn the timer to another 2 minutes.

The fish and vegetables will steam as they cook and retain all the colour and nutrients.

Serve with..........

A mixed green salad of lambs lettuce or watercress and fresh basil leaves, with new potatoes on the side and a little fat free crème fraiche. Delicious.

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES